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Tip

Spicing it up

Spice it up further with a spoonful of
harissa paste. Curry lovers can swap the cumin for
1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo
sausages along with the onions and celery.

Method

Heat the oil in a large
saucepan, then fry the onion and celery gently for
10 mins until softened, stirring frequently. Tip in
the cumin and fry for another min.

Turn up the heat, then
add the stock, tomatoes and chickpeas, plus a
good grind of black pepper. Simmer for 8 mins.
Throw in broad beans and lemon juice, cook for
a further 2 mins. Season to taste, then top with
a sprinkling of lemon zest and chopped herbs.
Serve with flatbread.

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Comments, questions and tips

Comments

Very easy to make, tasty and great soup! I have done it several times now. I also put a bit of sour cream on top of the soup just before I start to eat and have toasted black rye bread with a butter on the side.

Absolutely LOVED this! Didn't have broad beans so used kidney beans as someone else has mentioned and put them in at the same time as the chickpeas. Was concerned half way through it was a little watery but don't fret, it ends up being perfect. Best recipe I've used from this site so far!

Delicious! I left out the celery as I didn't have any and added a diced potato to bulk it out a little bit more, not that it needed it. I also added a couple of cloves of chopped garlic with the onion. Really tasty and the doesn't 'feel vegetarian', probably because of the hearty chickpeas.
I found that it serves 4 for light lunch or a side, or 2-3 for a evening meal main course, but maybe that's just saying something about my appetite!

I'm not a fan of lumpy soups. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

I'm not a fan of lumpy soups either. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

For those who are counting calories: the number is a bit off. I used 250g cooked chickpeas (because I used dry and miscalculated the final weight when cooked) and 250 g frozen broad beans (to balance out the missing weight of chickpeas) and did some calculating.
1 serving: 230 kcal, fat 5g, carbs 31g, protein 12g, fibre 5g

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